Nutella makes everything better, this is especially true when it comes to marble cake! Our Nutella marble cake is the perfect mix of fluffy cake and rich creamy Nutella. Plus, ther’s just the lightest touch of vanilla which adds an aromatic twist. This recipe is easy to bake and guaranteed to be a highlight on any cake plate!
Better than the Original: How to Bake Our Nutella Marble Cake
Let’s get down to business and dive into baking this bad boy. Baking is usually all about precision, which is why you want to first preheat the oven so that it’s at the right temperature when you put the cake in. Then prepare your Bundt pan by greasing and flouring it. Now it’s time to prepare the batter for the Nutella marble cake: Cream the butter, sugar, and vanilla extract together using a hand mixer. Then, gradually stir in the eggs. Next, mix the flour with baking powder and a pinch of salt. Begin alternating pouring the dry ingredients and milk into the main batter, making sure to keep stirring so that it remains smooth.
Then split the cake batter between two bowls. Add vanilla extract to one bowl and stir the Nutella and cocoa powder into the other. You’re in the final stretch! Alternate dolloping the light and dark batter into you Bundt pan. Once filled, use a fork or knife to create a marbled pattern in the batter. Your Nutella marble cake is now ready to go into the oven. Let it bake for about an hour and properly cool before glazing.
For the crowning glory, the glaze, melt the chocolate and then stir in Nutella and neutral cooking oil. This should take but a moment, and then you can get to glazing. Rich in flavor, we believe that our Nutella marble cake tastes best with a tall glass of fresh milk or a cup of full-bodied, strong coffee. Happy snacking!
Blessed with a sweet tooth? Then you’re in good company! We at Scrumdiddlyumptious love a good cake, which is why we’ve developed our strawberry chocolate loaf cake, no-bake Lotus Biscoff cheesecake, and prosecco & cherries cake.
Nutella Marble Cake
Equipment
- 1 Bundt Pan
Ingredients
For the batter:
- 1 cup butter softened
- ¾ cup sugar
- 1 tsp vanilla sugar
- 3 eggs
- 3 cups all-purpose flour
- 1 heaping tbsp baking powder
- 1 pinch salt
- ½ cup milk
- ½ cup Nutella
- 1 tbsp cocoa powder unsweetened
- 1-2 tsp vanilla extract to taste
For the Nutella glaze:
- ⅔ cups Chocolate (3½ oz.) e.g., milk chocolate
- 1 tbsp Nutella
- 1-2 tbsp neutral oil
Instructions
- Preheat oven to 350°F (top/bottom heat) or 325°F (convection oven). Grease and flour a bundt pan.
- In a bowl, cream together the butter, sugar, and vanilla extract until light and fluffy. Now, beat in the eggs one at a time.
- In a separate bowl, combine the flour, baking powder, and salt. Alternately add the flour mixture and milk to the butter mixture, mixing until smooth.
- Transfer half of the batter to another bowl. Stir in the Nutella and cocoa powder into one half and the vanilla extract into the other half.
- Spoon alternating dollops of the dark and light batters into the greased Bundt pan. Swirl the batters together with a fork or knife to create a marble effect.
- Bake for approximately 55-60 minutes, or until a wooden skewer inserted into the center comes out clean. Allow to cool for at least 1-2 hours before removing from the pan.
- For the glaze, melt the chocolate. Stir in the Nutella and oil. Glaze the cake and give it time to set before serving.